Quick and Tasty

Everyone has those nightmare evenings. You know, the night when you’re not quite sure if you’ll be able to squeeze out enough time to have dinner, let alone make it. Whether it’s rushing off to meetings, kids’ practices or just getting home super late, those are the mealtimes that usually leave me (and you, too, I bet) scrambling, searching frantically through the cupboards until I find the phone number for the closest restaurant that delivers.

Well, be frenzied no more.

Scrounge around for some leftovers, veggies and and eggs, and within about 10 minutes, you’ll have yummy Spelt Pasta Frittata and sautéed mixed veggies. It’s not too much work when you’re busy or tired. These dishes can be tossed together very easily.

The first, Spelt Pasta Frittata, requires leftover cooked pasta. Use whatever you happen to have. The sauce on the pasta doesn’t even matter; just think of it as adding more layers of flavour. Crack 6 to 8 eggs in a bowl; stir them up really well; fold in the leftover pasta and pour the whole thing into a greased pan set over medium-low heat. Cover, and cook slowly for 10 to 15 minutes.

The accompanying dish is a mixture of veggies I found in my fridge’s crisper drawer. You know that point when you realize that if you don’t use them they’ll be fodder for the compositor? Right. This mixed veggie plate is super simple to throw together. Wash and prep the veggies; drizzle a little olive oil into a heated sauté pan; stir-fry veggies until they’re done to your liking. I had some leftover steak in the fridge as well; I sliced it up and tossed it in for an extra hit of protein, too. Sprinkle with a little salt, and it’s done.

Pour a glass of sparkling wine and enjoy your impromptu feast.

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Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.